The highly anticipated Capa restaurant officially opened its doors at Four Seasons Resort Orlando at Walt Disney World Resort on October 20, 2014, providing resort guests and local Floridians a new, sophisticated dining with spectacular views! We were delighted to get a sneak peek of the menu and enjoy the spectacular fireworks views just a few days beforehand.
Decorated in a striking palette of black, grey and crimson, the 17th level rooftop restaurant is a stylish venue destined to be Orlando’s most sought after culinary hotspot – especially for celebratory meals such as birthdays and anniversaries.
The menu and setting of Capa is inspired by the Basque Culture, an area of northwest Spain and southwest France. The special touches of Basque design and décor really set the tone of a Spanish steakhouse.
Capa is an elegant space with high ceilings and an open kitchen concept that provides warmth and lends a great ambiance. Capa Bar offers a vibrant setting with a spacious terrace and a focal point of a mural made of antique Spanish coins. Dark wood finishes lead the way into Capa Restaurant, a 122-seat space with a wall of windows. A stunning, vibrant red art installation by artist Peter Genetenaar of the Netherlands flows above across the entire ceiling, hinting at the red capes so well known in bullfighting rings in Spain. Bullfighting jackets are also behind glass on display.
An expansive terrace outside Capa Restaurant features an additional 31 seats—what some may say are the best seats in town. Terrace diners enjoy a serene view of the abundant woodlands, the lakeside setting with natural wetlands, the Tranquilo Golf Club greens, and views of all four of the Walt Disney World Resort parks. Terrace diners may be able to enjoy setback views of the Wishes Nighttime Spectacular at Magic Kingdom Park, as well as the IllumiNations: Reflections of Earth show at Epcot.
The cuisine at Capa is inspired by authentic Spanish offerings, often with a modern twist. At Capa Bar, small tapas style plates are featured. Crudos include a selection of oysters and hamachi. Embutidos include a cured sausage, created in the resort’s own butcher shop; both Capa and the resort’s Italian restaurant, Ravello, feature a charcuterie program. A cheese plate includes Spanish cheeses Cana de Cabra, Garroxta, La Peral and Manchego. Additional para picar small plates include Huevos deviled eggs with vadouvan and espelette; Croquetas ham with Guindilla pepper; Olivas wood roasted olives; Caracoles escargot with chorizo, tomato and fennel; and Cerdo pork belly with apple butter and marcona almond.
At Capa restaurant, oysters and a Chef’s Seafood Tasting are available, as well as the charcuterie program including Jamon de Bellota, a Pure Iberico Acorn Fed Ham. A cheeseboard and charcuterie board featuring Spanish cheeses are available, plus numerous breads, olives, prawns, anchovies and more. The raciones are slightly larger plates including octopus, fluke, king crab, veal cheeks, beets with goat curd, cauliflower with caper and egg, and radish with smoked yogurt and pomegranate.
The main courses at Capa include a seafood selection of snapper or halibut; a paella dish with Calasparra rice, mussels, clams, chicken, chorizo and peas; and an assortment of prime meats, including an 8-oz. prime filet, a 12-oz. bone-in filet, a 12-oz. 30 day dry aged NY strip, a 16-oz. 40 day dry aged bone-in rib-eye, and a 32-oz. porterhouse for two. The meats are expertly grilled on Capa’s wood-burning grill over American White Oak, a wood traditionally used in Spanish wine barrels that lends a unique flavor to the meat. A variety of salsas are served to accompany the portions, including a jerez sherry reduction, a rioja red wine sauce, and a verde with cilantro, chives and parsley.
Little ones have their own children’s menu, including the staple of mac & cheese, and additional options including roasted chicken breast and a petite filet mignon. Children’s entrees are served with choice of steamed vegetables or french fries.
Capa will offer a variety of Spanish influenced cocktails designed by James Beard-nominated barman Joe Cleveland. The In Spanish Fashion is made with Rittenhouse Rye, gold dust, and ice cubes made of Vermouth, and is served in a glass that has been smoke-infused over a piece of American White Oak. Another, the Leche Frita, includes Licor43, Clementine Infused Anejo and Smoked Pineapple.
The signature Capa GinTonic features Carounn Gin, Fever Tree Mediterranean tonic and striking botanicals of green apple, key lime, juniper berries and edible marigolds.
Finally, a delicious cocktail inspired by the setting of Capa, the Magic Mojito, features minted rum, kiwi, and lime fairy floss (cotton candy).
With three sommeliers on staff, including Aaronson, Capa offers more than 50 selections of Spanish wine, including the traditional txakoli, a slightly sparkling, dry wine. Additionally, two signature wines under the Iconoclast label, introduced in 2012 exclusively for Four Seasons Hotels and Resorts are on the wine list: a cabernet sauvignon from the Stags Leap District in Napa Valley and a chardonnay from the Russian River Valley. Made for Four Seasons by the Terlato Family Estates, Iconoclast wines are a Four Seasons signature, available by the bottle or by the glass. The remainder of the 300 bottle list features a broad selection of regional gems and international classics. Additionally, drawing from their strong relationships with Napa Valley producers, Wancha and Aaronson crafted one of the finest collections of California cabernet sauvignon—from iconic producers to cult favorites.
“This is the most scintillating restaurant in all of Orlando,” Stephen Wancha, Director of Food and Beverage for the resort, unabashedly gushes. “The design of the space is absolutely phenomenal— true to Spain’s heritage yet with a modern edge. With the terrace overlooking the Walt Disney World Resort area, offering the most incredible views, there’s no doubt about it— Capa is the ultimate dining destination for any occasion.”
At the helm of Capa’s kitchen is Capa Chef Tim Dacey, a Florida native and graduate of Florida State University who is excited to be back in the Sunshine State. Overseeing the pastry element of Capa is Executive Pastry Chef Rabii Saber. Saber brings ample resort pastry experience to Four Seasons Orlando, including serving as Executive Pastry Chef at Four Seasons Resort Lanai, Hawaii. In addition to his tenure in Hawaii, Saber served as Executive Pastry Chef at the Ritz Carlton Bahrain, as well as the Greenbrier Hotel and Resort in West Virginia. One of the signature desserts on the menu will be churros, accompanied by chocolate and caramel dipping sauces. Restaurant General Manager Josh Loving Aaronson joined Capa from Four Seasons Hotel San Francisco, where he served as restaurant manager for MKT restaurant.
Capa Bar is open from 5pm to 11 pm and Capa restaurant is open from 6pm to 10 pm seven days a week. Visit OpenTable for reservations and become a fan of Capa’s Facebook page for the latest news and events.